Heat oil in a pan, take tortillas one at a time and deep fry quickly and dry them with a paper towel. Feill every tortilla with chicken and poblano, and fold them into a taco; arrange in a platter. Pour sauce on top of them, then a layer of cream, sprinkle some cheese and sliced onion.

Bake until cheese is melted.

*You can also make enchilada with different fillings like cheese or vegetables for veggie enchiladas.

Ranchera Sauce

8 Roma tomatoes, quartered

1 white onion, diced

2 Serrano peppers, stems removed

2 cloves of garlic

¼ cup cilantro, picked clean

1 tsp. paprika

1 tsp. cumin

1 oz. vegetable oil

Salt and pepper to taste

Preheat oven to 400.

Mix all ingredients in a large bowl and spread out on a sheet pan. Season with salt and pepper and bake for 30 minutes or until skins begin to turn brown.